Bread, or muffins- you decide. This recipe is perfect for the beginner baker and the master chef alike. It creates either two regular-sized pans of bread or two trays of muffins, giving you the freedom to take travel-sized pieces with you or dig into a loaf for yourself. This bread is extremely easy to make and primarily requires ingredients that you’ll already have in your home. Shift around the main flavors- blueberry and zucchini- for equally delicious combinations of other berries and fruits.
- 3 eggs
- 1 cup of vegetable oil
- 3 teaspoons of vanilla extract
- 2 cups of white sugar
- 2 large zucchinis
- 8 ounces of fresh blueberries
- 3 cups of all-purpose flour
- 1 teaspoon salt
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1 tablespoon of ground cinnamon
- 1 teaspoon of nutmeg
- Preheat oven to 350-degrees.
- Grease pans with vegetable oil spray.
- Add eggs to a large bowl and beat with a fork.
- Add vegetable oil, vanilla, and sugar to the large bowl with eggs and mix well.
- Grate zucchinis with a cheese grater and fold into the large bowl mixture.
- Add flour, salt, baking powder, baking soda, cinnamon, and nutmeg to the large bowl and mix well.
- Fold in blueberries to large bowl mixture and then fill pans with equal amounts of mixture.
- When making blueberry zucchini bread, bake for 60 minutes and check at 50 minutes. When making blueberry zucchini muffins, bake for 35 minutes and check at 25 minutes.
Mostly healthy and absolutely tasty, this recipe makes for the ideal snack at work or addition to a party. Enjoy fresh out of the oven for a steaming treat or leave in the fridge for midnight munching. You can also have your cake and eat it too by making one loaf and one pan of muffins using the same ingredient count and the appropriate baking times. Happy eating!